Say that three times fast. It sounds like… something else.
Exciting right?! Hmmm… maybe not.
I think you should slice some peppers. Red, green, yellow, orange… you know, that sort of thing. Purple if you have them. Saute them in some olive oil. Because what good would they be if you didn’t? Really. They will get soft and sweet and juicy.
Marinate some chicken. Overnight is best. Two hours is acceptable. 30 minutes is doable and what usually happens because who thinks 24 hours in advance about chicken? Not I.
Combine them in a skillet. Or a pan. Whatever you want to call it. The only thing that matters is that there is only one of them. One skillet. Easy and stupidly simple. Peppers, chicken, peanuts. Sear, bake, eat.
I’m pretty sure we just cooked dinner together. That was fun. High five.
There are all sorts of crazy delicious things going on in this skillet. Crispy, seared chicken and crunchy peanuts and caramelized peppers. I’m in it for the marinade. And the nuts.
Skillet Chicken with Peppers and Peanuts
3 boneless, skinless chicken breasts (I used large ones)
1 each: red, green, yellow pepper
2 tablespoons olive oil
1/3 cup dry roasted peanuts, coarsely chopped
chicken marinade ingredients:
1/3 cup soy sauce
2 tablespoons olive oil
1/4 cup sherry wine
1-2 tablespoons brown sugar
3 garlic cloves, minced
1/4 teaspoon ground ginger
2-24 hours beforehand, combined marinade ingredients in a baking dish. I always tenderize my chicken with a meat mallet, but it isn’t necessary. Add chicken to the marinade and let marinate for 2-24 hours, turning occasionally to coat. I always let me chicken sit at room temperature in the marinade for 30 minutes before cooking.
Preheat oven to 400 degrees F.
When ready to cook, heat an oven-safe (I used cast iron) skillet on medium heat. Slice green, red and yellow peppers. Add 2 tablespoons olive oil to skillet and add peppers with a pinch of salt, reserving a few pepper slices. Stir and cook for 5 minutes. Push peppers to the side and turn heat up to medium high. Add chicken breasts and sear on each side until brown and crispy, about 5 minutes. After the second side has seared, top the chicken with reserved pepper slices and add the entire skillet to the oven uncovered. Bake for 25 minutes. Remove from over and immediately top with peanuts. Let sit for 5 minutes before serving.
Serve with brown rice.
Things will be more exciting tomorrow. Less peppery. More buttery.